Cream Cheese-Lemon Zest Frosting

This is a great frosting for the Carrot Cake
. The lemon zest complements the cream cheese so perfectly that I sometimes even snack on this frostingI just can't
get enough of the sweet, tangy flavor! If you want extra
oomph on the Carrot Cake, add minced ginger to the lemon zest.

Preparation

In a standing mixer fitted with the whisk attachment, whip the
cream cheese and butter on medium-high speed until combined
and airy, about 2 minutes. Mix in the lemon zest, lemon juice, and
vanilla.

Sift the powdered sugar onto a piece of parchment or wax paper.
With the mixer on low speed, slowly pour the sifted powdered sugar
into the frosting (use both hands to bend the paper so the sugar
pours slowly into the bowl).

Scrape down the sides of the bowl with a rubber spatula. If the
frosting seems too soft to spread, allow it to chill for 15 minutes in
the refrigerator.

Reprinted with permission from Organic and Chic by Sarah Magid, (C) 2009 William Morrow

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Recent Review

Do not recommend this frosting. Despite the nice taste, way, way too runny, even after refrigerating for over an hour. The frosting between layers started oozing out almost as soon as I sandwiched the cake. Really not possible to get a nice coating of icing on the sides as it just ran down. Not recommended.